Zsolt's Hungarian Chicken Paprikash Recipe - Csirke Paprikas

This recipe for Hungarian chicken paprikash or csirke paprikas (CHEER-keh PAW-pree-kahsh) is from Zsolt Vegh of Northwest Indiana. Boneless, skinless chicken breasts can be used or a cut-up fryer with the bones in. What IS mandatory, according to Zsolt, is the use of imported sweet Hungarian paprika, preferably from the village of Cece.

How to Make It

In a large soup pot or Dutch oven, brown onions in bacon fat or vegetable oil over medium-low heat, stirring frequently, until translucent. This will take 10 to 15 minutes. Do not let the onions brown. Salt the onions lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Turn the heat to high and add the chicken and , and stir constantly for about 3 minutes or until the chicken has been seared on all sides. Add water to cover by an inch and bring to a boil. Reduce heat, cover and simmer until chicken is almost tender, adding water, as necessary, to keep it above the level of the chicken. This can take up to 1 1/2 hours.

Add the Vegeta, banana wax peppers, and tomatoes. Bring back to the boil, reduce heat to a simmer, cover and cook until the vegetables are tender but not falling apart. Add additional water, if necessary. Add a pinch of hot Hungarian paprika and salt to taste.

Temper the sour cream with a few ladles of hot paprikash liquid. Return to the pan and bring to a simmer, stirring frequently. Serve over Hungarian csipetke or nokedli dumplings.

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